Chuck Roast bliss

JB

I've done a few of these and love the flavor, but did this one just a little bit differently. One of the great things about this forum, besides the obvious learning, getting new ideas, sharing cooks, etc. is being able to document a cook here by posting. I just use the 'search by author' function to look up my old posts in the event I forget what I did (happens a lot :laugh: ).

Unfortunately, I didn't get an Egg shot this time. I cooked this one at 275 dome until 165 internal (about 4 1/2 hours). Wrapped in foil, no liquid. Checked it again 2 hours later and it was 208 internal. Poured off the juice for gravy, re-wrapped in double foil, towel and stuck in cooler for 1.5 hours. Pulled like butta, and man was it good. Vaccuum bagged the leftovers, will add some sauce and reheat in the bag for some bbq beef sandwiches tonite.

P.S. (OT) What a great day- the 0-7 Bucs win their first game today 38-28 against the Pack, and I shot a 36 on the front nine this morning en route to taking $90 bucks from the boys. :P Can it get any better?

BENTE

wow that looks great!!!



if i ever shoot a 36 someone will ask how many holes i skip :laugh:

you look like you are doing well in the colledge pickem congrats on that

maXim

you making me hungry all over again...
This is going on my "must do" list!

JB

Thanks Bente, my first 36. It's a par 70 layout with the front nine being par 34, (3-par 3's, 1-par 5) but I'll take it! College picks are OK but Pros have been terrible. New strategy next week. Make my ususal picks, then switch them all to the other team, should come out much better. :laugh: